4 1/2 c All-purpose flour — or 5 3/4 c Packed brown sugar
c Divided 1/2 c Blanched almonds — chopped,
1/2 c Sugar Toasted
1 1/2 ts Salt 1/3 c Maraschino cherry
2 pk Active dry yeast — 1/4 oz 1 tb All-purpose flour
Each 2 ts Almond extract
1/2 c Milk Glaze:
1/2 c Water 1 1/2 c Confectioner’s sugar
6 tb Butter or margarine — 2 tb Butter or margarine —
Divided Softened
2 ea Eggs 3 tb Milk
Filling: 1/2 ts Vanilla extract
In a mixing bowl, combine 1 1/2 cups flour, sugar, salt and yeast.
Heat milk, water and 4 tablespoons butter, Gradually add to dry
ingredients; beat on med. for 2 min. Add eggs and 1/2 cup flour; beat
on high for 2 min. By hand, add enough remaining flour to form a soft
dough. Turn onto a floured board; knead until smooth and elastic
about 6 to 8 min.Place on a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour. Punch
dough down. Divide in half. Roll each half into 26 inx 8 in
rectangle. Melt remaining butter; brush over dough. Combine filling
ingredients; sprinkle over butter. Roll up jelly-roll style from long
end; pinch to seal. Place seam side down on greased nonstick baking
sheets. Shape each roll into a heart; seal ends. Cut from outer edge
2/3 through cake every 1 in. and turn each section out. Cover and let
rise until doubled, about 1 hour. Bake at 350 deg. for 15 to 20 min.
or until golden brown. Remove immediately from baking sheets. Cool
completely. For glaze cream sugar and butter. Stir in milk and
vanilla until smooth. Drizzle over hearts. Yield: 2 coffee cakes.
Yields
28 servings